1 teaspoon olive oil 1 1/2 lbs boneless skinless chicken thighs I used breasts 1/2 cup chopped onions 1 celery, chopped 2 small carrots, chopped 2 garlic cloves, minced 1 (14 1/2 ounce) can whole peeled tomatoes with juice 2/3 cup chicken broth 1/2 cup dry white wine 1 bay leaf 3 tablespoons chopped fresh parsley 1 teaspoon grated lemon zest
Heat the oil in a large nonstick dutch oven over medium heat I used a nonstick skillet. . Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate. Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven. Stir/saute about 8 minutes or until the vegetables are very soft. Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes. Return the chicken to the pan; bring to a boil. Lower heat, cover, and simmer for 15 minutes or until the chicken is tender Took closer to 20-25 mins . Discard the bay leaf. In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.